The classic Stephanie casserole

This is one of my youngest daughters favourite meals, wow can she shovel it away! Simplicity itself, as most things here are, but packed full of flavour and lots of vegetables. Improves if you make it a day ahead! I put far more veg in than meat so am giving method rather than measures.

Sweat down chopped onions, leeks, carrots, pumpkin and a couple of bashed cloves of garlic. Then add a handful of chopped cherry tomatoes.

Sear chopped beef until browned and season to taste. Add a two glasses of good red wine, 250ml of passata and a glass of water together with a beef stock (liquid pot) and a splash of Lea &. Perrins.

Combine all together and gently cook for up to 6 hours on low in a slow cooker or 2 1/2 hours in a low oven. Reduce the gravy by simmering it down or thicken with a flour water paste.

I’m happy to eat a plate of this just as it is, add extra steamed veg or mashed potato/ dumplings if wished. Delicious and guilt free(ish).

No more excuses Steffi, make it yourself 🙂